The Boston cooking-school cook book

separated in pieces, eggs of terrapin, and mushrooms. Season with salt and cayenne. Just before serving, add eggs slightly beaten and two tablespoons Sherry wine. WAYS OF USING REMNANTS OF COOKED FISH Fish à la Crême 1¾ cups cold flaked fish (cod, haddock, halibut, or cusk) 1 cup White Sauce I Bit of bay leaf Sprig of parsley ½ slice onion Salt and pepper ½ cup buttered cracker crumbs Scald milk, for the making of White Sauce, with bay leaf, parsley, and onion. Cover the bottom of small buttered platter with one-half of the fish, sprinkle with salt and pepper, and pour over one-half the sauce; repeat. Cover with crumbs, and bake in hot oven until crumbs are brown. Fish à la crême, baked in scallop shells, makes an attractive luncheon dish, or may be served for a fish course at dinner. Turban of Fish 2½ cups cold flaked fish (cod, haddock, halibut, or cusk) 1½ cups milk 1 slice onion Blade of mace Sprig of parsley ¼ cup butter ¼ cup flour ½ teaspoon salt ⅛ teaspoon pepper Lemon juice Yolks 2 eggs ⅔ cup buttered cracker crumbs Scald milk with onion, mace, and parsley; remove seasonings. Melt butter, add flour, salt, pepper, and gradually the milk; then add eggs, slightly beaten. Put a layer of fish on buttered dish, sprinkle with salt and pepper, and add a few drops of lemon juice. Cover with sauce, continuing until fish and sauce are used, shaping in pyramid form. Cover with crumbs, and bake in hot oven until crumbs are brown. Fish Hash Take equal parts of cold flaked fish and cold boiled potatoes finely chopped. Season with salt and pepper. Try out fat salt pork, remove scraps, leaving enough fat in pan to moisten fish and potatoes. Put in fish and potatoes, stir until heated, then cook until well browned underneath; fold, and turn like an omelet. Fish Croquettes To one and one-half cups cold flaked halibut or salmon add one cup thick White Sauce. Season with salt and pepper, and spread on a plate to cool. Shape, roll in